Coffee Tres Leches

Tres leches cake is one of my favorite desserts. I’m sure that you’ve tried it at least once, since this cake is very popular throughout Latin America. A few years ago, my sister shared her own recipe with me, and ever since it has turned into the mainstay dessert at any celebration I host. In fact, I’m always finding an excuse to prepare this cake!
The original recipe is only prepared with three kinds of milk, but on this occasion I’ve added a toque of coffee that makes this sweet dessert even more rico.MORE +LESS -

Ingredients

For the cake:

5

eggs, room temperature

3/4

cup white sugar

1

tablespoon vanilla extract

3/4

cup Gold Medal™ all-purpose flour

1

cup whole milk

1

can (14ozs) sweetened condensed milk

1

can (12ozs) evaporated milk

1/2

cup heavy cream, for whipping

1/2

cup Irish coffee cream liquor

For the merengue:

4

egg whites

One pinch of salt

1/2

teaspoon white vinegar

1/2

cup white sugar

1/2

cup powdered sugar

Directions

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1

First separate the egg whites from the yolks. Then beat the whites in a large bowl until soft peaks form. Set to the side.

In a separate bowl, beat the egg yolks and the sugar together for 10 minutes or until the mixture is light yellow, with a creamy texture. Add the vanilla and the flour little by little; continue mixing until all the ingredients are well blended. Don’t worry if the mixture is a bit firm, this is expected.

4

With the help of a wooden spoon, fold the whipped egg whites into the yolk mixture. Continue to ‘fold’ the batter until it has a uniform appearance.

5

When ready, transfer the finished cake batter to the greased baking dish; bake for 20-25 minutes or until golden-brown. Try testing the cake with a wooden toothpick after 20 minutes. If the toothpick is clean when removed, the cake is ready. Remove from heat, and then push a fork into the cake to make a small perforation. Repeat over the whole surface-these small holes will allow the milk to soak through the cake. Set aside.

6

In a blender, combine the milk, condensed milk, evaporated milk and coffee liquor. Take the finish mixture and spread over the lukewarm cake. Cover with plastic wrap and refrigerate for one hour.

7

To make the merengue, beat the egg whites, pinch of salt and vinegar in a large bowl with an electric mixer on high speed. When soft peaks begin to form, reduce to low speed and add both types of sugar, one spoonful at a time.

8

To finish assembling the cake, remove from the refrigerator and place your prepared merengue on top. You can apply the merengue using an icing bag for a more decorated look, or simply use a spoon. Pre-heat your oven to ‘broil’ and when hot, bake for 3-5 minutes or until the merengue has begun to turn golden-brown. Make sure to watch you cake carefully, as merengue burns easily. Let fully cool and refrigerate before serving.

Expert Tips

If you don’t want to use coffee liquor, switch with fresh espresso.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Tres leches cake is one of my favorite desserts. I’m sure that you’ve tried it at least once, since this cake is very popular throughout Latin America. A few years ago, my sister shared her own recipe with me, and ever since it has turned into the mainstay dessert at any celebration I host. In fact, I’m always finding an excuse to prepare this cake!
The original recipe is only prepared with three kinds of milk, but on this occasion I’ve added a toque of coffee that makes this sweet dessert even more rico.